A healthy alternative for a regular banana muffins. In this recipe all purpose flour is replaced by whole wheat flour but the muffins are still so flavorful and moist.
Whole Wheat Banana Muffins Recipe
Course: Snacks, BreakfastCuisine: AmericanDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
25
minutesWhole Wheat Banana Muffins is a healthier version of banana muffins, perfect breakfast for busy morning.
Ingredients
1.5 cup of whole wheat flour
1 and 1/4 tsp of baking powder
1/4 tsp of baking soda
1/4 tsp of salt
3 medium ripe bananas, mashed
2 eggs
1/4 cup of brown sugar
3 Tbsp of white sugar
1/4 cup of raisins
1/4 cup of oil
1/2 cup of milk
1/2 tsp of cardamom powder
1/2 tsp of ginger powder
1/2 tsp of nutmeg powder
Handful of chopped pecans or walnut
Directions
- Preheat the oven to 375 F. Line 12 muffin cups with paper liners or just grease the muffin tin.
- In a bowl, mix flour, salt, cardamom, ginger, nutmeg, baking powder and soda.
- In another bowl, whisk eggs with brown and white sugar until eggs become pale in color. Then add oil and milk and whisk again to combine nicely.
- Now mix the mashed bananas into the egg mixture.
- Now slowly add flour mixture into the wet mixture little by little and mix until well combined. Don’t over mix otherwise it will become dense and hard.
- Fold the pecans and raisins in the batter. Scoop the batter equally into the 12 muffin cups and bake for 15 minutes then lower the temperature to 350 and again bake for 8-10 minutes.
- Serve warm. When the muffins are at room temperature, store it in airtight container.
Notes
- These muffins are not super sweet, so add more sugar if you like.
- As this muffin is very moist, it is highly perishable in room temperature, especially in hot and humid climate. So after a day, refrigerate it in a airtight container.
- These are perfect for breakfast or as a snack. Serve with whipped cream to make it a dessert.
